Apples and cinnamon are old school staples of the Scandinavian culinary world. Gluten and grain free, this apple pie has the best of many worlds with a chewy, marzipan style crust, a pecan pie style filling, and a crunchy, salted caramel topping much like the one of a traditional Tosca cake. And of course, it’s packed with thinly sliced, tart apples. It has to be tried…

gluten & grain free almond apple pie with salted caramel & cinnamon
ingredients crust

1½ cups almond flour
¾ cup palm sugar
¼ cup potato starch
¼ cup tapioca starch
1 teaspoon cinnamon
4 tablespoons cold butter
1 large egg

directions crust

Cut butter into small cubes and use your fingers to work it into the dry ingredients until it crumbles.

Add the egg and continue to work the crumbles until it forms a dough.

Push the dough into the bottom and sides of a large pie pan or a small springform pan. The pie in the picture was made in a small, 8″ pan, but it works really well in a larger pan as well, it will just end up a little thinner.

Cover pie edges with tinfoil to avoid burning and prebake at 350F/175C for 12 minutes.

ingredients filling

4-5 thinly sliced tart apples (peeled or unpeeled)
¼ cup melted butter
2 eggs
½ cup palm sugar
½ cup maple syrup
1 cup almond flour
2 teaspoons cinnamon
½ teaspoon cardamom
1 teaspoon baking powder

directions filling

Place thinly sliced apples at the bottom of the prebaked crust.

Stir all remaining ingredients together and pour the batter over the apples. Carefully move the apple slices around a bit to let some of the batter sink into the layer of apples.

Bake at 350F/175C for 35 minutes before adding the topping (below).

ingredients topping

½ cup butter
½ cup palm sugar
2 tablespoons cream (or milk)
¼ teaspoon salt
1 cup sliced almonds

directions topping

Bring butter, palm sugar, cream and salt to a medium boil while stirring. Let boil for 5 minutes.

Take off the heat, stir in sliced almonds and set aside until the cake is ready.

Carefully spoon and spread the almond caramel over the top of the warm cake and bake for another 15 minutes or until golden brown.

Served lukewarm or chilled with whipped cream.

Photography by Philip Blankenship.